Risotto MUSHROOMS and SAUSAGE
Mushroom and sausage risotto is a variation, just as tasty, of the classic mushroom risotto made with fresh porcini.
Simple to prepare and very flavorful also thanks to the unmistakable taste and aroma of dried porcini mushrooms which, together with the sausage, give the dish a woodland fragrance.
It can be made not only with porcini mushrooms — fresh, dried or frozen — but also with any type of mushroom: button, chanterelles and oyster, etc.
A dish that everyone will like, ideal for any occasion, from the most formal to the more rustic.
So let’s see together how to make mushroom and sausage risotto and some useful tips for a perfect result.
Risotto MUSHROOMS and SAUSAGE
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- Carnaroli rice (about 1 2/3 cups (320 g))
- sausage (10.6 oz (about 2/3 lb))
- porcini mushrooms (9 oz (250 g) or button, chanterelle, oyster, ..)
- vegetable broth (as needed, about 2 1/2 cups (600 ml))
- yellow onion (1/2)
- dry white wine (1/2 glass (about 1/4 cup))
- extra virgin olive oil
- salt (to taste)
- black pepper (ground – optional)
- butter (2 1/2 tbsp for finishing)
- Parmigiano Reggiano PDO (1 oz (about 1/3 cup) for finishing)
- fresh chopped parsley (to taste)
Preparation
First of all, you will need to clean the mushrooms.
Remove any soil from the stem by scraping it with a small knife.
If they are still very dirty you can clean them further by rubbing them with a slightly damp cloth.
Slice them and then cut into pieces that are not too small.
Cut the sausage casing, extract the meat and crumble it with your hands.
In a large skillet, sauté the chopped onion with 1 tablespoon of extra virgin olive oil, then add the sausage and brown it for 2-3 minutes.
At this point add the previously cut mushrooms and sauté a few more minutes to let them release their flavor.
Add the rice and toast it for a few minutes, stirring frequently. Deglaze with the white wine, then lower the heat.
Continue cooking until the rice reaches the right consistency (about 15 to 18 minutes), adding, when necessary, a little vegetable broth at a time.
Adjust the salt, turn off the heat and finish by stirring in 2 1/2 tablespoons of butter and a handful of grated Parmigiano.
Let rest for 2 minutes, then plate your mushroom and sausage risotto, season with some fresh chopped parsley and serve hot.
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STORAGE
It is recommended to consume the mushroom and sausage risotto immediately.
Freezing is not recommended.
TIPS & VARIATIONS:
For this and other types of risotto it is preferable to choose a good risotto rice, such as Carnaroli, rich in starch; this will ensure a perfect preparation that will delight your guests.
You can use the variety of mushrooms you prefer, and likewise fresh, frozen or dried mushrooms are all fine.
If you decide to use frozen mushrooms you can safely put them in the pan without defrosting. If you use dried ones remember to rehydrate them by soaking them for 30 minutes in cold water before using.
For those using fresh mushrooms and needing to clean them I discourage rinsing them under water unless you dry them quickly and thoroughly; otherwise they risk absorbing too much water and becoming soggy.
I used olive oil to sauté the onion and butter to finish the risotto; if you prefer you can use butter for the sautéing instead of oil.
To make this risotto even creamier you can blend half of the mushrooms with a little vegetable broth and add the resulting sauce from the beginning of the rice cooking process.
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